Crumbl Copycat Recipe: Cookie Dough Cookie
Rich, buttery, and nostalgic — this Cookie Dough Cookie tastes like licking the spoon mid-bake. The brown-sugar frosting and mini cookie dough chunks make it feel playful yet indulgent.
🧈 Ingredients
Cookie Base
1 cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
Frosting
½ cup unsalted butter, softened
½ cup brown sugar
1 ½ cups powdered sugar
2 tbsp milk
1 tsp vanilla extract
Topping
½ cup edible cookie dough pieces
Mini chocolate chips for garnish
👩🍳 Instructions
Preheat oven to 350°F (175°C).
Cream butter and sugars until light and fluffy. Add eggs and vanilla.
Whisk flour, baking soda, baking powder, and salt; add gradually to form dough.
Scoop large portions, flatten slightly, and bake 9–10 minutes until just golden.
Cool fully before frosting.
Beat butter and brown sugar for frosting until smooth; add vanilla, milk, and powdered sugar gradually until fluffy.
Spread frosting on cooled cookies and top with edible cookie dough and mini chocolate chips.
💡 Pro Tips
Use room-temperature butter for both dough and frosting for best texture.
To make edible cookie dough, replace eggs with 1 tbsp milk and heat-treat flour before use.
Chill before serving for that authentic Crumbl chew.